Jalapeno Poppers

Spicy, Crunchy, Cheesy Treats!

Black Beans with Ham Hock

A Twist on the Traditional Soup Bean Recipe!

Beef Tenderloin with Shallot Congnac Sauce

Prime Beef Tenderloin with a Creamy Shallot Congnac Sauce

Apple Date Chutney

Apple Date Chutney, Great to Serve as a Party Spread!

Heavenly Angel Food Cake

Angel Food Cake with Berries and Honey Greek Yogurt

 

Strawberry Mascarpone Bread Pudding

Strawberry Mascarpone Bread Pudding
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Ingredients
  1. 1 loaf brioche or challah bread
  2. 1 tablespon butter
  3. 5 eggs
  4. 2 egg yolks
  5. 1/4 cup light brown sugar
  6. 1/2 teaspoon salt
  7. 3 cups whole milk
  8. 1/4 teaspoon vanilla extract
  9. 1 cup mascarpone cheese
  10. 1 cup Bonne Maman Strawberry Preserves
Instructions
  1. Preheat oven to 375 F. Tear bread into large chunks and arrange in a single layer on a sheet pan. Bake in the oven while it preheats. The bread should not brown, but just dry slightly. Butter the inside of a Le Creuset Heritage Oval Casserole dish.
  2. In a large bowl, whisk together whole eggs, yolks, brown sugar, salt, milk and vanilla. In the Le Creuset Heritage Oval Casserole dish, arrange 1/3 of bread as the bottom layer, then top with spoonfuls of mascarpone and strawberry preserves. Repeat twice more, then pour the custard mixture over the bread. Lightly shake the dish and gently press on the bread with a spatula or spoon so it can absorb the custard. Cover and let rest 15 minutes
  3. Bake covered for 30 minutes. Remove the lid and rotate the dish, then continue baking 20 to 25 minutes, until the bread pudding is puffed and golden, and the custard is set.
Cooks Recipes http://recipe.cookswarehouse.com/

Shrimp Avocado Salsa

Shrimp Avocado Salsa
From Chef Mike’s kitchen to yours!
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Ingredients
  1. 6 Roma tomatoes
  2. 1 cup cooked shrimp, rough-chopped
  3. ½ medium jalapeño, minced
  4. 2 green onions, chopped
  5. 2 Tbsp. ketchup
  6. ½ tsp. salt
  7. 1 lime, juiced
  8. ¼ - ½ cup fresh cilantro leaves, chopped
  9. 1 avocado, cubed
Instructions
  1. 1. Core, halve, and de-seed the tomatoes. Dice, and add to a non-reactive (stainless steel
  2. or plastic) bowl.
  3. 2. Add other ingredients to the bowl, adding the avocado last. Gently mix and let stand for
  4. 10 minutes before serving.
Notes
  1. Serve with tortilla chips.
Cooks Recipes http://recipe.cookswarehouse.com/

Chicken and Summer Vegetable Tabbouleh

Chicken and Summer Vegetable Tabbouleh
Serves 4
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Ingredients
  1. 4 boneless skinless chicken breasts
  2. 1 cup uncooked bulgur
  3. 1 cup boiling water
  4. 1 cup fresh parsley, chopped
  5. 1 cup cucumber, chopped
  6. 1 cup red onion
  7. 1 cup plum tomoatoes
  8. 1/4 cup fresh squeezed lemon juice
  9. 1/4 cup fresh mint, chopped
  10. 1 garlic clove, minced
  11. 2 tablespoons olive oil
  12. 1/2 teaspoon salt
  13. 1/8 teaspoon ground black pepper
  14. Extra virgin olive oil as needed
Instructions
  1. Heat grill or grill pan to medium high heat. Brush extra virgin olive oil onto chicken breast, coating each side. Grill chicken for 4 minutes on each side or until done.
  2. Allow chicken to cool before adding continuing. Combine bulgur and boiling water in a large bowl, let stand thirty minutes. Add cooled chicken breast and combine parsley, cucumber, red onion, plum tomato and mint. Gently toss.
  3. Combine lemon juice, olive oil, salt, pepper and garlic into small bowl and stir with a whisk. Drizzle this mixture over the salad.
Additional Comments
  1. Refrigerates well for left over salad the next day.
Notes
  1. Courtesy of Springer Mountain Farms
Cooks Recipes http://recipe.cookswarehouse.com/